Herb-Crusted Rack of Lamb Reviews

For a more elegant presentation, ask your butcher to french the rack of lamb (that is, trim the meat and fat from the ends of the bones). Also serve the Potato Silk with Truffle Oil and sautéed cherry tomatoes. A good Merlot is the perfect accompaniment.

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Reviews

users rating4/4

Excellent! Perfect dish for two and
could be scalable for a group.
Substituted whole wheat bread
crumbs, fresh grated parmesan and
bone-in lamb shoulder for plain
bread crumbs, pecorino romano and
rack of lamb respectively. Broiled
crust at the finish for 2 minutes to
give it a bit more crunch.
Accompanied the dish with roasted
brussel sprouts and a simple baked
potato with pasture butter for an
amazing complete meal.

I have made this recipe several times and it is my husbands favorite for rack of lamb. HOWEVER, we grill the racks rather than roasting them. I really press the crust on the meaty side of the rack and we grill them "low and slow." The flavor is exceptional and definitely a keeper in our house. PS We grill outside year 'round!!

This was excellent! I used trimmed lamb racks, and made the crust a few hours ahead and kept it in the fridge. I added a little more oil for 'crust' texture and used cilantro instead of basil. I firmly pressed it over the lamb about 1/2 to 3/4 inches thick. When guests arrived, I popped it into the oven and enjoyed champagne with them while it cooked. So easy to prepare, but VERY elegant. My guests were impressed! Served it with a lemon/parmesan risotto and a green salad. Cooked it exactly as directed, and it was PERFECT! This one is slated for many dinner parties to come!

After all the rave reviews, I was expecting a blockbuster for x-mas eve dinner. It was just O.K. I think I should have browned the Lamb rack first and cut off the layer of fat on top to enhance the flavors and get rid of the chewy bit. I bought high quality frenched rack from Whole Foods market, so that wasn't the issue.